Cupcakes Neapolitan - vanilla cupcakes with chocolate custard filling and strawberry frosting

Cupcakes Neapolitan - vanilla cupcakes with chocolate custard filling and strawberry cream cheese frosting

Oven temp = 350

Vanilla cupcakes:
2 1/2 cups flour
1 1/3 cups sugar
1 1/3 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp vanilla bean paste

In a large mixing bowl, combine flour, sugar, baking soda, and salt. Mix in water, oil, vinegar, and vanilla until everything is well combined. Fill cupcake papers about 2/3 full. Bake at 350 deg for about 25 minutes.

Chocolate custard (from Almost Bourdain):
3 egg yolks

1/4 cup sugar

2 Tbs cornstarch

1 tsp vanilla bean paste

3/4 cup cream

150 g (1 cup) bittersweet or dark chocolate (60-70% cocoa), in small chunks

In a small saucepan, mix egg yolks, sugar, cornstarch, vanilla bean paste, and cream. Place over medium heat for about 10 minutes, whisking constantly, until the custard thickens. Remove the custard from the heat and add the chocolate, mixing until melted. Cool.

After both the cupcakes and the custard are cooled, cut a small cone out of the top of each cupcake. Fill the hole with chocolate custard, then frost.

Strawberry cream cheese frosting:
8 oz cream cheese
1/2 cup butter
1/2 cup strawberry puree
3 cups powdered sugar

Cream butter and cream cheese. Add powdered sugar. Slowly beat in strawberry puree until fluffy.